Note: in addition to the 30 minutes preparation time listed above, you will also need to chill your cheesecake for 3 hours in the fridge.
Ingredients
1 x 250g packet Butternut Snap biscuits
1/3 cup slivered almonds, toasted
100g unsalted butter, melted
3 free-range eggs
3/4 cup caster sugar
500g cream cheese, softened
180g block white chocolate, chopped and melted
1/4 cup Wild Nectar Organic Honey, plus extra, to drizzle
1 cup frozen blueberries
Fresh blueberries, fresh raspberries and small mint leaves, to serve
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Line a 20 x 30cm baking pan with baking paper, extending paper on long sides.
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In a food processor, pulse biscuits until they’re rough crumbs. Add almonds, pulse into small crumbs. Add butter, process to combine. Press mixture evenly into pan and bake for 10 minutes until golden. Cool completely.
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Reduce oven temp to 140°C fan-forced (160°C conventional).
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Beat eggs and sugar in a bowl of a stand mixer fitted with a paddle attachment. In a separate bowl, beat cream cheese until smooth.
Gradually beat egg mixture into cream cheese, then beat in melted chocolate and honey. Fold frozen blueberries through mixture (mixture may swirl), transfer immediately to pan and smooth top.
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Bake for 35-40 minutes or until just set and centre has a slight wobble. Refrigerate for 3 hours.
Use a hot, sharp knife to cut into rectangles and serve with fresh blueberries, raspberries, mint leaves and drizzled with extra honey.